Slow Cooker Breakfast Scramble | Breakfast Burritos

Ingredients:
8 Jimmy Dean Turkey Sausage patties, diced
1.5 lb yellow potatoes, diced
1 c peppers and onion (I used about 1/2 c onion and 1/4 c each of red and green peppers)
1 c 2% reduced fat Colby & Monterey Jack cheese
32 oz Egg Beaters or other egg substitute (equivalent to about 12 large eggs)
salt, to taste (I added about 1/2 tsp)
pepper, to taste (I added about 1/2 tsp)

optional to serve as breakfast burritos-
tortillas
salsa
guacamole
hot sauce

Directions:
1. I recommend spraying your slow cooker with non-stick cooking spray first.
2. Layer sausage, potatoes, peppers and onion, and cheese on top.
3. (I poured my egg substitute into a bowl and whisked the salt and pepper into the eggs) Pour egg over all ingredients.
4. Cook on LOW for 6-8 hours or HIGH for 4-6 hours, or until egg has set and is no longer runny.

Serving suggestions:
This dish is amazing all on its own, but we love to load it into a tortilla and have as breakfast burrito filling topped with salsa or guacamole.

Yields 15 servings, serving size 1/2 c

Chocolate Chip Granola Bars

Ingredients:

2 1/2 c multigrain oats (quick oats would work also)

1/2 c raw, unsalted almonds, roughly chopped

1/2 c flaxseed meal

1 c mini chocolate chips

1/2 c honey

1/2 c extra virgin olive oil

1/8 c (2 tbsp.) packed light brown sugar

1/2 tsp. ground cinnamon

1/2 tsp. salt

2 large egg whites

Directions:

1. Preheat oven to 325°. Roughly chop almonds.

 

2. Spread oats and almonds on an unlined baking sheet. Bake for 12 minutes, stirring half way through. Remove from oven and allow to cool completely.

 

3. Line a 13×9 baking dish with a silicone baking mat. It is helpful if the mat is slightly larger than the baking dish and comes up on the sides. Set aside.

 

4. Once oat/almonds are cool, transfer to large bowl and add flaxseed meal and chocolate chips. Stir together.

 

5. In a small bowl, whisk together honey, oil, brown sugar, salt, cinnamon, and egg whites.

 

6. Pour honey mixture over oat/almond mixture in large bowl. Stir until oats are well coated.

7. Press granola with rubber spatula into prepared baking dish. Be sure to firmly and evenly press granola down.

8. Bake for 30-35 minutes or until golden brown.

 

9. Remove from oven and allow to cool in pan for 2 hours.

 

10. Using the sides of the silicone mat, carefully pull up and pull the granola out of the baking dish. Cut granola into 16 equal bars. Store in an air tight container.

 

Yields 16 servings, serving size 1 granola bar

Advocare Chocolate Strawberry Breakfast Shake

Ingredients:

1 packet chocolate mocha Advocare meal replacement shake powder

1/2 c strawberries, frozen

1 medium banana, frozen

6-8 oz. water

Directions:

1. Place water in blender. Add shake powder, banana, and strawberries. Blend until smooth.

 

Yields 1 serving

Advocare Raspberry Chocolate Breakfast Shake

Ingredients:

1 packet chocolate mocha Advocare meal replacement shake powder

1/2 c raspberries, frozen

1 medium banana, frozen

6-8 oz. water

Directions:

1. Place water in blender. Add shake powder, banana, and raspberries. Blend until smooth.

 

Yields 1 serving

Advocare Peanut Butter Banana Breakfast Shake

Ingredients:

1 packet chocolate mocha Advocare meal replacement shake powder

1 medium banana, frozen

1 tbsp natural peanut butter

6-8 oz. water

Directions:

1. Place water in blender. Add shake powder, banana, and peanut butter. Blend until smooth.

 

Yields 1 serving

Advocare Peanut Butter Apple Breakfast Shake

Ingredients:

1 packet chocolate mocha Advocare meal replacement shake powder

1 small apple, quartered

1 tbsp natural peanut butter

6-8 ice cubes

6-8 oz. water

Directions:

1. Place ice and water in blender. Add shake powder, apple, and peanut butter. Blend until smooth.

 

Yields 1 serving

Strawberry-Banana Oat Muffins

Ingredients:

2/3 c multi-grain oatmeal

1/4 c nonfat strawberry Greek yogurt

1/4 c skim milk

1 tsp strawberry extract

3/4 c whole wheat flour

1/4 c light brown sugar, packed

1/8 tsp salt

1/2 tsp cinnamon, ground

1/4 tsp nutmeg

1/2 tsp baking soda

1 tsp baking powder

1 large, ripe banana, mashed

2 1/2 tbsp canola oil

1 egg, beaten

1 c dried strawberries

Directions:

1. Preheat oven to 410°. Spray muffin tin with non-stick cooking spray. Set aside. NOTE: This recipe will make 8-11 muffins. If you like large muffins, spray 8 cups. If you prefer smaller muffins, spray for 11. 

2. In a small bowl, combine oats and yogurt. Mix until oats are well covered by yogurt. Pour milk over oats. Leave soak for about 10 minutes. 

3. In a medium bowl, combine flour, sugar, salt, cinnamon, nutmeg, baking powder, and baking soda. Gently mix until well combined. Set aside.

4. In a large bowl, or in the bowl to your stand mixer, add banana, egg, and oil. Mix to combine.

5. Add oat & milk mixture to banana mixture. Add strawberry extract. Stir until just combined. Add in dry ingredients. Stir at low speed until just combined. Do not over mix! 

6. Fold in dried strawberries. Scoop mixture into prepared muffin cups. Bake for 14-16 minutes or until tooth pick inserted into center comes out clean. 

 

Yields 8 large muffins or 11 small muffins, serving size 1 muffin

If 8 muffins are made: 4 points per serving on Weight Watchers points+ System

If 11 muffins are made: 3 points per serving on Weight Watchers points+ System

 

I am in no way affiliated with Weight Watchers.

Farmer’s Casserole

Ingredients:

6 c diced potatoes (I used Simply Potatoes diced potatoes with onion)

1 tbsp extra virgin olive oil

1 1/2 c reduced fat Colby & Monterrey blend cheese, shredded

6 slices Canadian bacon, diced

2 sliced green onions

24 oz. (2 cans) fat-free evaporated milk

2 c Egg Beaters egg substitute

1/4 tsp salt

1/4 tsp black pepper

Directions:

1. Preheat oven to 375°.

2. Heat oil in a non-stick skillet over medium heat. Add potatoes to skillet and cook until lightly browned.

3. Add cooked potatoes to bottom of a casserole dish. Layer ham, cheese, and green onion on top of potatoes.

4. In a large mixing bowl, combine Egg Beaters, evaporated milk, salt, and pepper. Stir to combine. 

5. Pour egg mixture potato mixture in casserole dish. 

6. Bake for 45-55 minutes or until egg is set. Remove from oven, let set for 5-10 minutes. Cut into 15 equal portions. Serve immediately.

 

Yields 15 servings, serving size 1 piece

Pumpkin Spice Muffins

*Click here to make these gluten & milk free

Ingredients:

1 can pure pumpkin

1 Spice Cake box mix, dry

(optional) 2/3 c chocolate chips

Directions:

1. Preheat oven to 350°. Line a regular-size muffin pan with paper liners (18 total). 

2. Pour dry cake mix into a large bowl. Add pumpkin. Stir until just combined and all cake mixture is incorporated. 

3. Fold in chocolate chips, if desired.

4. Scoop muffin mix into prepared pan (I used my medium cookie scoop). 

5. Bake muffins for 20 minutes. Allow to cool on a wire rack. Muffins come out of the paper liners easier if they are cooled completely.

 

Yields 18 muffins, serving size 1 muffin

3 points on Weight Watchers Points+ System (without chocolate chips)

4 points on Weight Watchers Points+ System (with chocolate chips)

 

I am in no way affiliated with Weight Watchers.

Baked Apple Pancake

Ingredients:

1 medium Fuji apple, peeled, chopped

4 tbsp brown sugar, divided

1/2 tsp cinnamon, ground

3/4 c egg beaters

1 c skim milk

2 tbsp molasses

3/4 c all-purpose flour

1/2 tsp ginger, ground

1/4 tsp nutmeg

pinch of salt

(optional) powdered sugar, for dusting

(optional) homemade cinnamon-molasses syrup, for serving

Directions:

1. Preheat oven to 400°F. Spray a glass pie dish with non-stick cooking spray.

2. Add apple chunks to a small bowl. Stir in cinnamon and 2 tbsp brown sugar until apples are well coated.

3. Spread apples into bottom of prepared pie plate in a single layer. Bake for 5 minutes. 

4. While apples bake, prepare batter. Whisk together remaining 2 tbsp of brown sugar, Egg Beaters, milk, molasses, flour, salt, nutmeg, and ground ginger. Whisk until smooth and no lumps remain.

5. Carefully remove apples from oven and pour batter over apples. Return pie plate to oven.

6. Bake for 25 minutes until it puffs and is golden brown. 

7. Slide pancake out of pie plate and onto cutting board. Cut into 8 wedges. Serve with Cinnamon-molasses syrup and dust with powdered sugar, if desired.

 

Yields 8 servings, serving size 1 piece

3 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from www.simplebites.net